So this little cake isn't exactly the recipe Nigella made, i used rice and cassava flour instead of almonds as i never have nuts "on hand." I haven't tried it yet.....but im expecting a very strong punch from it because i used extra virgin olive oil instead of regular olive oil. damn! Hey, i told you i was feeling a bit flu-ish. Minor mistake? We'll see. Extra virgin olive oil has a much deeper darker flavor than regular olive oil. I think i will be able to handle it, but just in case i plan on whipping some fresh cream on the side to try and mellow it out a bit if needed.
As usual it has been a few months since my last blog post. But i've not been lazy. I hope to pick things up for real this time. You see, i finally made a real/proper/legitimate website for my "business" here in Brasil. I invite you all to check it out even though the information is written in Portuguese. Mallory Ferland Fotografia & Gastronomia is up and running and waiting (hoping) for a few clients. The Salty Cod will still be the Salty Cod, and hopefully now that i feel i have a purpose it will translate back into that passion which went by the wayside.
If you are interested in making Nigella's Cake, you can find the recipe here or at a thousand other online blogs. If you do use the recipe from her site, i might warn to not use a full 125 ml of water. It's way too much and will give you a chocolate soup and a baking time of over one and a half hours. Another tip is to use any style cake pan you like. The cake shrinks in from the edges so a spring form isn't necessary, an attractive ceramic dish works well and can be used straight to serve from.
Well that's it, talk to you later.
UPDATE: So we ate (half the tart) after dinner and holy cow! it's so good! the most simple usually are. The extra virgin didn't do any harm at all, neither of us could taste any olive--it translates into a nutty flavor. The texture is fabulous--like a dairy free chocolate cheesecake. So there you have it, the review.